Thai Panang Curry (Gourmet Style ) Recipe

Name: Thai Panang Curry (Gourmet Style )
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 1 (13 1/2 ounce) can coconut milk; 2 1/2 tablespoons red curry paste; 2 tablespoons brown sugar; 2 tablespoons crunchy peanut butter (Peanut Sauce 2Tb and add peanuts); 1 pinch red pepper flakes (fresh red chili peppers 2 for more kick); salt; pepper; Meat; 1 lb rump steak, sliced 1/4 in. to 1/8 in; 1/2 tablespoon sesame oil; 1/2 tablespoon canola oil; 1 tablespoon Chinese five spice powder; Vegetables; 4 quarts water; 2 pinches sea salt; 2 1/2 ounces water chestnuts (sliced); 2 1/2 ounces bamboo shoots (sliced); 1/2 red bell pepper (cut into two 1 in. rings then cut into 6 pieces each); 1/2 green bell pepper (do same as above); 3 -4 ounces broccoli, crown (slice each flower once down middle); 3 -4 ounces sugar snap peas (in pod); 1/2 - 3/4 large carrot (sliced at diaganol about 1/4 in. each); 1/2 white onion, cut into wedges and seperated; 3 1/2 ounces baby corn, cut into twos; 4 ounces of your favorite oriental mushrooms (I like Oyster,sliced, or Button,whole); 1 -2 fresh jalapeno, your authentic thai heat (sliced); 1 ounce of fresh mint, finely chopped; 1 -2 ounce fresh Thai basil, if normal (finely chop 1 oz Basil with 1 oz Parsley); 1 garlic clove (minced)

Servings: persons

Sauce
1 (13 1/2 ounce) can coconut milk
2 1/2 tablespoons red curry paste
2 tablespoons brown sugar
2 tablespoons crunchy peanut butter (Peanut Sauce 2Tb and add peanuts)
1 pinch red pepper flakes (fresh red chili peppers 2 for more kick)
salt
pepper
Meat
1 lb rump steak, sliced 1/4 in. to 1/8 in
1/2 tablespoon sesame oil
1/2 tablespoon canola oil
1 tablespoon Chinese five spice powder
Vegetables
4 quarts water
2 pinches sea salt
2 1/2 ounces water chestnuts (sliced)
2 1/2 ounces bamboo shoots (sliced)
1/2 red bell pepper (cut into two 1 in. rings then cut into 6 pieces each)
1/2 green bell pepper (do same as above)
3 -4 ounces broccoli, crown (slice each flower once down middle)
3 -4 ounces sugar snap peas (in pod)
1/2 - 3/4 large carrot (sliced at diaganol about 1/4 in. each)
1/2 white onion, cut into wedges and seperated
3 1/2 ounces baby corn, cut into twos
4 ounces of your favorite oriental mushrooms (I like Oyster,sliced, or Button,whole)
1 -2 fresh jalapeno, your authentic thai heat (sliced)
1 ounce of fresh mint, finely chopped
1 -2 ounce fresh Thai basil, if normal (finely chop 1 oz Basil with 1 oz Parsley)
1 garlic clove (minced)
1/2 tablespoon canola oil
1/2 tablespoon peanut oil
1 -2 lime wedge (served on the side)

1
In 350 degree oven roast green and red peppers for 8-10 minute Set aside.
2
Blanch in boiling water and salt first broccoli and carrot, then after a few minutes snap peas. Strain in cool water or ice water. Set aside.
3
Mix oils and saute onion and jalapenos Until tan. Add garlic and mushrooms until onions brown. Set aside.
4
Prepare sauce by adding all ingredients over medium heat and whisk together. After boil let simmer and stir occassionally.
5
Saute all your meat ingredients and set aside.
6
Mix all your preps into sauce, as well as shoots, chestnuts, and baby corn.
7
When ready to serve, mix in Basil and Mint.
8
Serve over Rice or I prefer Rice Noodle. You can also add a duck egg or a couple quail eggs (scrambled and dropped in boiling water for rice) and for noodle just scramble with noodles in pan or wok with a little oil. Serve with lime wedges and enjoy!
9
(if you prefer more heat add more red chili I like mine to burn).

875

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 33 ingredients. The key ingredients include: Sauce, 1 (13 1/2 ounce) can coconut milk, 2 1/2 tablespoons red curry paste, 2 tablespoons brown sugar, and more.

Yes, Thai Panang Curry (Gourmet Style ) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Panang Curry (Gourmet Style )

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